Recent Recipes

Brownie Bomb Bars

Brownie Bomb Bars

INGREDIENTS: Bottom Layer: Brownie Mix: 1 Box (follow box instructions fully and for cooking times.) Eggs: 2 Large Vegetable Oil: 1/4 cup Water: 1/4 cup Middle Layer: Jet-Puffed Marshmallow Crème: 1 Jar (198 g) Top Layer: Semi-sweet Chocolate Chips: 2 cups Peanut Butter: 1 cup 

Amish Broccoli Salad

Amish Broccoli Salad

INGREDIENTS: 4 cups fresh broccoli florets 1/2 cup red onion, chopped 1/2 cup raisins 1/4 cup sunflower seeds 10 slices bacon, cooked and crumbled 1 cup sharp cheddar cheese, shredded Dressing Ingredients: 1 cup mayonnaise 1/2 cup sugar 2 tablespoons apple cider vinegar DIRECTIONS: In 

Peanut Butter Balls aka Buckeye Balls

Peanut Butter Balls aka Buckeye Balls

INGREDIENTS: For the Peanut Butter Mixture: 1 ½ cups peanut butter 1 cup butter, softened ½ teaspoon vanilla extract 6 cups powdered sugar For the Chocolate Coating: 4 cups semisweet chocolate chips DIRECTIONS: Prepare a large baking sheet by lining it with parchment paper. This 

Chocolate Pecan Turtle Clusters

Chocolate Pecan Turtle Clusters

INGREDIENTS: 2 cups pecan halves 1 cup caramels, unwrapped 2 tablespoons milk 1 cup semisweet chocolate chips 1 teaspoon vanilla extract Sea salt (optional, for garnish) DIRECTIONS: Start by preparing your workspace. Ensure that you have a clean surface and gather all your ingredients. You will also 

Linda’s Old Fashioned Spaghetti (Crock Pot)

Linda’s Old Fashioned Spaghetti (Crock Pot)

INGREDIENTS: 2 -3 pounds lean ground beef or ground chuck 1 large can tomato paste 12 oz. 2 cups warm water 1 ½ Tbs. Basil 1 ½ Tbs. Rosemary heaping teaspoon garlic powder 1.5 teaspoons salt Pinch red cayenne pepper 1 jar of sliced mushrooms 6 oz. 3 Bay leaves remove after cooking DIRECTIONS: In large skillet, cook ground beef 

Pecan Cream Pie

Pecan Cream Pie

INGREDIENTS: For the Pie Crust: 1 1/4 cups all-purpose flour 1/2 cup unsalted butter, cold and cut into small cubes 1/4 cup granulated sugar 1/4 teaspoon salt 2-3 tablespoons ice water For the Pecan Filling: 1 cup pecan halves 3 large eggs 1 cup light 

Parmesan-Crusted Asparagus Fries

Parmesan-Crusted Asparagus Fries

INGREDIENTS: 2 large eggs, beaten 2 tablespoons all-purpose flour (or gluten-free flour) 2/3 cup seasoned panko breadcrumbs (or gluten-free panko) 1 pound asparagus (approximately 20 spears, tough ends removed) 2/3 cup shredded Parmesan cheese (or dairy-free Parmesan) Olive oil spray DIRECTIONS: Combine the panko breadcrumbs 

Mashed Potatoes in The Crockpot

Mashed Potatoes in The Crockpot

INGREDIENTS: 3½ pounds potatoes (cleaned and cut into cubes, such as Yukon gold, russets, or red skin) 1 cup chicken broth (low sodium or no sodium added) 1 cup milk (I used 2%) 1 teaspoon garlic powder ½ teaspoon salt (or to taste) ¼ teaspoon pepper (or to taste) 4 tablespoons butter (unsalted) ½ cup sour cream 1 cup Parmesan cheese (grated, 3 ounces) 2 tablespoons chives (chopped) DIRECTIONS: Add the cubed potatoes 

Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini

INGREDIENTS: 1 package (17.3 oz) puff pastry sheets, thawed 1 cup mascarpone cheese 1/2 cup powdered sugar 1 tsp pure vanilla extract 1 cup heavy whipping cream DIRECTIONS: Preheat oven to 400°F (200°C). Roll out puff pastry and cut into strips about 1 inch wide. Wrap around cannoli molds. Bake 

No Fuss Pie Crust

No Fuss Pie Crust

INGREDIENTS: 2 cups all-purpose flour 1/2 cup oil of your choice 3 tablespoons cold water 1/2 teaspoon salt 1/4 teaspoon baking powder DIRECTIONS: Lightly grease a 9-inch pie dish with nonstick spray. Set aside. In a large bowl, whisk together flour, salt, and baking powder.